Login  |  Register          Free Newsletter Subscription
Zibb
FREE subscription
Email
Print
Reprint
Learn RSS

Justix Is Sticking Around

Justix refines its skewer concept and partners with industry experts to accelerate franchised expansion.

By Maya Norris, Managing Editor -- Chain Leader, 2/1/2008

JustixWhen John and Cindy Lupi created Justix, they had always envisioned it as a national franchise. After two years refining the fast-casual skewer concept, the husband and wife team has kicked Justix' franchising program into high gear.

The Lupis came up with Justix in 2004. At the time, they owned Countryside Cafe, an upscale restaurant in Marble Hill, Ga.; they previously worked as managers for the Peasant Restaurant Group, an Atlanta-based multiconcept operator. Although they had restaurant experience, the Lupis had no experience with franchising. So they partnered with Mike Lassiter of Atlanta-based Franchising Concepts to develop a viable concept for franchising.

Sticking Points

Justix debuted in Roswell, Ga., in December 2005. Today guests choose a protein such as chicken or tofu for their skewers; sides such as steamed broccoli or sweet-potato fries; and brown or white rice. Then they head to the sauce bar, which features 13 sauces such as Bodacious Blue Cheese.

According to John Lupi, the mix-and-match nature of the concept sets it apart. Guests create their own flavor profiles and make their meals as healthful or indulgent as they want. “We wanted it to be one of those concepts that let the customer have complete autonomy over what they were going to eat,” he says.

Justix
Justix features a modern look with light wood, stainless steel and brightly colored walls.
Lupi claims Justix is simple to operate: One prep person spends two-and-half hours cutting the proteins and three to four hours cutting the vegetables and making the sauces. The cooking process, which involves grilling the skewers for a minute to sear and mark them before finishing them off in the oven, keeps ticket times to six to eight minutes. And each unit only needs four to six employees per shift.

It costs $230,000 to $300,000 to open a unit, which is about 1,800 to 2,000 square feet. Although the Roswell store only generates $450,000 in sales, Lupi says volumes will increase to $550,000 to $600,000 because of changes to the concept.

Looking to the Future

Last year Justix expanded its menu to eliminate the veto vote. It added brown and white rice, macaroni and cheese, and asparagus salad as sides, as well as wraps and entree salads.

Justix also developed a breakfast menu for units in business districts, where dinner is slow. Units in a mix of residential and business areas will have the option to include a small bar with a few wines and beers to drive dinner business.

Beyond refining the concept, Justix has turned to experts to accelerate expansion. It recently hired Concept Manager Chad Holmes. Last fall it partnered with the Findley Group, a Waco, Texas-based franchise sales and consulting company contracted to sign 80 franchisees in the next three years. Justix has also hired an advertising firm and real-estate company with a national brokerage network.

This year Justix will open a company unit in Atlanta, which will serve as a training store.

A franchised store opened in Kentucky in August. Because it recently kick-started its franchising program, Justix hasn't signed more franchisees yet. However, it expects at least five franchised stores open by year-end, most likely in the South and West.

The company hopes to have 50 restaurants in five years.

 

Snapshot

Concept Justix

Headquarters Atlanta

Units 2

2008 Systemwide Sales $2 million (company estimate)

Average Unit Volume $450,000

Average Check $8.35

Expansion Plans 1 company and at least 5 franchised units in 2008

Email
Print
Reprint
Learn RSS

Related Content

Related Content

 

By This Author

Sponsored Links

 
Advertisement

More Content

  • Blogs
  • Podcasts

Blogs

  • Lane Cardwell
    The Next Big Thing

    September 4, 2008
    Flaying Them in Long Island
    Bobby Flay is seven weeks into his entry in the burger wars with Bobby’s Burger Palace (BBP). Located in the Long Island suburb of Lake......
    More
  • Lane Cardwell
    The Next Big Thing

    September 2, 2008
    Coal Miners
    Technology moves slowly in the restaurant industry, especially in the kitchen. Although accelerated cooking technologies like ......
    More
  • View All BlogsRSS

Podcasts

Advertisements





NEWSLETTERS

Get restaurant industry news, trends and business-critical information delivered directly to your inbox!

Chain Leader Executive Briefing (Twice Monthly)
Newsbites (Daily)
About Us   |   Advertising Info   |   Site Map   |   Contact Us   |   FREE Subscription   |   Useful Sites   |   RSS   |   Help
© 2008 Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Use of this Web site is subject to its Terms of Use | Privacy Policy
Please visit these other Reed Business sites